A bowl of katsudon — egg-topped pork cutlet over rice

Средний

Katsudon (Pork Cutlet Bowl)

Name: Katsudon (Pork Cutlet Bowl)
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Pork loin cutlets; for coating Flour, beaten egg and panko, for breading; for frying Oil, for frying; 1/2 Onion, thinly sliced; 3 Eggs, lightly beaten; 120 ml Dashi stock; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 tsp Sugar; 2 bowls Hot cooked rice

A crisp breaded pork cutlet simmered with onion in sweet dashi and blanketed in soft egg over rice — hearty and gloriously satisfying.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese donburi tradition / 日本の丼物 — Katsudon combines tonkatsu (breaded pork cutlet) with the donburi rice-bowl format — its name is a blend of the two words. The fried cutlet is simmered with onion in a sweet dashi and finished with egg, a fusion of Western-influenced and traditional Japanese cooking.

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⏱ 40 мин🍽 2 порций🔥 780 ккал🇯🇵 Япония

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Приготовление

Coat each cutlet in flour, then beaten egg, then panko, pressing so the crumbs stick.
Fry in hot oil until deep golden and crisp, then rest on a rack and slice into wide strips.
In a small pan, simmer the dashi, soy, mirin and sugar with the onion until soft.
Lay the sliced cutlet over the onion so it soaks up the broth from below without losing its crunch on top.
Pour the beaten egg over in swirls, cover, and cook just until the egg is softly set.
Slide the whole thing over hot rice and serve at once, while the crust is still crisp.

💡 Советы

Fry the cutlet first and simmer it only briefly, so the coating stays crisp on top.
In Japan, katsudon is a superstitious good-luck meal eaten before exams or big challenges (katsu also means 'to win').
Keep the egg soft — pull it off the heat while the top still glistens.